Silky Smooth Crab Pasta


2 serves
25 minutes


This recipe was developed by Adam Swanson for Open Homes Australia Season 2. Add Mascarpone to the sauce to give it a velvety texture and rosè colour.


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100g Mascarpone
225g pappardelle pasta
11/4 cup extra virgin olive oil
2 Tbsp garlic, crushed
200g fresh South Australia blue swimmer crabmeat
1 Tbsp Fresh red chiil, finally chopped
400g tinned tomatoes
50ml brandy
1/2 cup fish stock
1/2 cup flat leaf parsley, chopped finely
salt & cracked pepper


1 Cook parpadelle pasta as per packet directions.
2 Heat a large fry pan on medium heat and add the olive oil.
3 Place garlic, chilli and crab to the fry pan and sauté for three to four 4 minutes on a low heat, so the garlic and chilli don't burn.
4 Add brandy to the pan and cook for a further two minutes.
5 Add tomatoes and using the back of the wooden spoon, crush the tomatoes slightly.
6 Add fish stock, turn down the heat and simmer for a further five minutes. Season with salt & pepper if required.
7 Turn off the heat and stir through Mascarpone.
8 Strain pasta and add to the pan, tossing through the sauce.
9 Sprinkle parsley over the top and serve.

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Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.